Pork Nachos with Pineapple and Peppers

Yield: 20 Servings (11 oz.)

Yield: 20 Servings (11 oz.)

Ready to change up your nacho game? Top sea salt potato chips with tender BBQ pork, tangy pineapple salsa and fresh jalapeño peppers.

Ingredient	Weight	Measure
Pineapple, fresh, peeled and cored, 1/2-inch dice	32 oz.	About 1 pineapple
Hatch chilies, mild, diced, canned (4 oz.)	12 oz.	3 cans
Simplot Select Recipe® Fries: Sea Salt Chips, Skin On	100 oz.
Pulled pork	80 oz.
BBQ sauce	32 oz.
Pepper Jack cheese, shredded	20 oz.
Jalapeños, fresh, 1/8-inch slices	10 oz.

Preparation Instructions:

Step 1

Preheat oven to 350°F.

Step 2

In a bowl combine pineapple and Hatch chilies, stir to combine.

Step 3

Prepare chips according to package instructions. Combine pork with BBQ sauce, heat and reserve warm.

Step 4

For each serving; place 3 1/2 oz. chips on an ovenable plate, top with 5 oz. of BBQ pulled pork, 2 oz. of pineapple salsa and 1 oz. of cheese. Bake for 1 minute or until cheese is melted. Top with 1/2 oz. of sliced jalapeños.